Nanaimo bars

  • Guests 6 people
  • Preparation 29 minutes
  • Cooking 5 minutes
  • Difficulty Medium

To make this recipe 

crème-fraîche-20cl-30%-grand-fermage Crème Fraîche 30% fat 20cl Discover the product unsalted-butter-roll Unsalted butter roll 1kg Discover the product


Chocolate-coconut base:

  1. 150g Petit Lu-style dry biscuits
  2. 125g Grand Fermage unsalted butter roll
  3. 75g cocoa
  4. 75g cocoa powder
  5. 50g almond flakes
  6. 30g sugar

Custard layer:

  1. 200g icing sugar
  2. 125g Grand Fermage unsalted butter roll
  3. 50g Grand Fermage Double Crème Fraîche 30% fat
  4. 3 sachets of vanilla sugar

Chocolate ganache:

  1. 125g dark chocolate
  2. 50g Grand Fermage unsalted butter roll

And don't forget to grade the recipe:


Chocolate-coconut base:

  1. Use a food processer to blend the biscuits into a power, and melt the butter.
  2. Mix together and add in the sugar, flaked almonds, coconut and cocoa.
  3. Lay out a bottomless square baking pan (20cm x 20cm) on top of a Silpat sheet and line with baking paper.
  4. Spread the mixture out over the base of the pan and store in the fridge while you make the custard.

Custard layer:

  1. Whip the butter with the icing sugar and gradually add in the chilled creme fraiche.
  2. Pour into the pan and return to the fridge.

Chocolate ganache:

  1. Melt the chocolate and the butter together, then pour over the cream layer.
  2. Smooth out and chill in the fridge for at least 1 hour.
  3. Gently remove from the pan and cut into 10 equal pieces.

And don't forget to grade the recipe:

Enjoy our

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